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Ingredients
- 1
onion, finely diced - 1 organic
garlic clove, finely chopped - 4 anchovy fillets, finely chopped
- 2 tsp
capers, rinsed and chopped - 1 tsp
rosemary leaves - 1 tsp chopped flat leaf
parsley - 4 tsp extra virgin
olive oil - 285g/10oz
purple sprouting broccoli - 450g/1lb fresh
fettuccine - ½
lemon, juice only - salt and freshly ground
black pepper parmesan shavings, to serve
Preparation method
-
To make the hot dressing, heat the olive oil in a frying pan and when hot add the onions, garlic, anchovies, capers, rosemary and parsley. Fry gently until the onions have softened, without colouring them. Keep warm until ready to serve.
-
Meanwhile, cook the broccoli in plenty of boiling water with a little salt for two minutes, then add the fettuccine and stir and cook for another three minutes. Drain when the pasta is cooked (the broccoli will have broken up slightly).
-
To serve, place the pasta and broccoli in a bowl and combine with the hot dressing. Add lemon juice and season to taste with salt and pepper. Serve with shavings of parmesan.
Required techniques
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James Martin recipes from Housecall
Less than 30 mins preparation time
Less than 10 mins cooking time
Serves 4
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